This vegan avocado toast with roasted eggplant and hazelnut dukkah is a show-stopper gluten-free dish for breakfast, brunch, lunch, or a quick easy dinner.

Avocado toast has been trending heavily in the U.S for the last few years. Amy Chaplin and I laughed as avocado toast was served up as a revelation at hip eateries all over L.A and NY, and hundreds of “recipes” for smashed avocado on plain toast flooded instagram. In Australia, we’ve been eating avocado on toast for decades, and both grew up eating it for breakfast on most days.

But, we love that Americans have finally jumped on the avocado toast bandwagon and are going crazy for it. It is just so good. And the best part about avocado toast is that you don’t need to do much. Plain smashed avocado on toast with some salt, pepper, and lemon juice is just divine.

However, if you’re looking for an avocado toast recipe that will rock your world, this recipe delivers. And, it seems rather fitting that the best avocado toast recipe I found this year comes from a fellow Aussie cook.

This vegan avocado toast with roasted eggplant and hazelnut dukkah comes from the Hungry cookbook by Anthea Amore, and it is fantastic! It’s simple, but has a more dimensional flavor and texture profile than the usual fare. Honestly, is there anything dukkah doesn’t go with? I just love it. And, give me a roasted eggplant, and I’m in heaven.

Anthea and her hubby run Organic Passion Catering in Australia delighting Aussies with their incredible organic food. And now, Anthea is sharing some of their secrets in her latest book, Hungry.

I gave Anthea a quote for her book, and in it I said, “Anthea dishes up a sensorial symphony with exquisite textures and flavors that make you voracious for vegetables, and hungry for more.”

Yep. This just about sums it up. Anthea has a fantastic flare for serving up flavor fever, and her dishes are really interesting. I think this book is really special.

All of her recipes are plant-based, most of them are gluten-free, and there are a lot of raw dishes and superfood ingredients.

Some of my favorite dishes include: Cherry, Rosewater & Apple Party Punch; Spicy Cardamom & Reishi Hot Chocolate; Lemon & Fennel Savoury Millet Porridge; French Toast with Figs & Macadamia Cinnamon Cream; Zucchini & Kale Fritters with Smoked Tomato & Onion Relish; Romanesco & Kale Soup with Toasted Sesame Garlic Crumbs; Celeriac Remoulade with Macadamia Mayo; Dukkah-Crumbed Tofu Burger with Turmeric Cream Cheeze; Beetroot Ravioli with Mint & Pistachio Pesto; Donut Fritters with Chocolate Black Tahini Sauce; and Spicy Poached Quince with Vanilla & Coconut Rice Pudding.

Is your mouth watering yet?!

Get your copy of Hungry, and learn more about Anthea Amore, and don’t miss making this eggplant avocado toast.